Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce
This is a dish that feels decadent, but with a 25 minute prep time, is an easy weeknight meal. Simply toast the almond-panko crumbs in butter until golden and mix the Greek yogurt, Dijon mustard, and lemon juice to create a creamy coating.
Season the cod filets, spread the yogurt mixture on top, and dredge them in the almond-panko crumbs. Bake and serve with dill, flaky salt, lemon, and tartar sauce for a delicious, crispy bite.
Serve this dish with Crispy Roasted Lemon Potatoes or a my One Pan Mediterranean Quinoa Salad and you have a versatile meal for your family or a dinner party!
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Baked Cod with Almond and Panko, Greek Yogurt-Dill Tartar Sauce
Ingredients
- 4 cod filets (about 6 ounces each)
- 1 cup almonds finely chopped
- 1 cup panko breadcrumbs
- 2 tsp dried Italian herb blend
- 1 tsp garlic powder
- 1 tsp lemon zest
- salt and pepper to taste
- 1 tbs butter
- 2 tbs olive oil
- 1/2 cup Greek yogurt
- 2 tbs fresh lemon juice
Tartar Sauce
- 1 cup Greek yogurt
- 2 tbs chopped dill
- 1 tbs lemon juice
- 1 clove garlic, minced
- 1/4 cup finely chopped dill pickles
- 1 tsp sugar
- 2 tbs finely chopped onion
- salt and pepper to taste
Instructions
Greek Yogurt Tartar Sauce
- In a mixing bowl, combine the Greek yogurt, lemon juice, grated garlic, dill, chopped dill pickles, and chopped onion.
- Add the sugar to the mixture and stir well. Season with salt and pepper to taste.
- For best results, cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Cod with Almond and Panko
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a medium-sized bowl, mix together the finely chopped almonds, panko, garlic powder, Italian herb blend lemon zest and salt and pepper to taste.
- In a small skillet, melt the butter on medium heat and toast the almond-panko mixture until golden brown, stirring with a spatula often to ensure it doesn’t burn. Transfer to a bowl and allow to cool while you prepare the fish.
- In another bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Pat the cod filets dry with paper towels. Season both sides of the filets with a pinch of salt, pepper, Italian herb blend, and paprika. Using a brush or spoon, spread a thin layer of the yogurt mixture over each filet.
- Dredge each yogurt-coated cod filet in the almond mixture, pressing gently to ensure the coating adheres well to the top of each filet and place each filet on a baking sheet, coating side up. Spoon extra almond-bread crumbs over the top of each filet for an extra crispy bite.
- Bake for about 13-15 minutes, depending on the thickness of your cod. The fish should easily flake with a fork when done.
- Serve the baked cod with a garnish of dill, flaky salt and lemon, alongside the tartar sauce.
Notes
Nutrition
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